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Author Notes: Perfect for warm days, this chilled noodle salad is slightly spicy and pairs perfectly with the warm seared mushrooms. I made this dish one night just cleaning out my fridge with what I had on hand! I used king oyster mushrooms for the "scallops," but this recipe would also be great with leftover grilled chicken or pork!
Serves 4
For the sesame dressing:
- 3tablespoons toasted sesame oil
- 2tablespoons rice wine vinegar
- 3tablespoons soy sauce or tamari
- 2teaspoons honey
- 1teaspoon freshly grated ginger root
- 2teaspoons Sriracha
- 2tablespoons lime juice
- 1/4teaspoon dried red chile flakes
For the noodle salad:
- 6ounces soba noodles
- 1/2cup sliced celery
- 1/2red bell pepper, julienned
- 1/2cup shredded carrots
- 1cup thinly sliced purple cabbage
- 1jalapeño, thinly sliced (optional)
- 2king oyster mushrooms, tops removed and cut into 1-inch rounds
- 1tablespoon olive oil
- Salt and pepper, to taste
- Cilantro leaves, for garnish
- Toasted sesame seeds, for garnish
- Lime, for serving
- Whisk together all the ingredients for the dressing. Set aside.
- Cook soba noodles according to package instructions. Drain and rinse with cool water. Toss noodles with dressing and add the celery, bell pepper, carrots, cabbage, and jalapeño slices. Taste for salt and pepper and season accordingly.
- Heat a nonstick skillet over medium heat. Score the mushrooms on both sides with a knife to make an X (do not go in too deep, just a light cut with your knife will do the trick). Brush the mushroom rounds with the olive oil and season with salt and pepper. Once the pan is hot, add the mushrooms in one layer into the pan (don't overcrowd the pan). Sear on one side until golden brown, about 4 minutes, then flip and do the same on the other side. Remove from pan and place on a paper towel-lined plate.
- To serve, portion the noodle salad into bowls. Top with cilantro leaves and sesame seeds and a couple of the mushroom scallops. Serve with lime wedges. Enjoy!
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